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  1. Recipe Country Corn-Free "Corn Bread", shown aboveEXCEPT For liquids, use 1/3 cup of oil plus 1/3 to 2/3 cups pure maple syrup (for cake that will be minimally sweet to one that will be "normally" sweet), and add enough water to make 1-1/4 cups total liquid. Just remember - the total liquid must remain the same. If you wish, scatter a handful of chopped pecans across the top of batter, so you won't miss frosting. Bake as directed above. Cool in pan, but serve warm. Surprisingly good! Serve plain with a cup of tea, as you would a coffee cake, or split the individual pieces and top them with a cooked fruit sauce for a shortcake-style breakfast main dish. (Example: Cook together1 bag of frozen unsweetened peaches + 1/2 cup water and 1/4 cup honey or maple syrup. In about 10 minutes when fruit is tender, stir in 1 tablespoon tapioca starch dissolved in 1/4 cup water. Stir for about two minutes until it bubbles, thickens, and the liquid becomes clear. May cut peach slices into pieces while cooking, if you wish. Spoon hot peach sauce over Maple Cake.

  2. Cake without eggs doesn't keep very well. Solution? Make a small cake to feed up to 4 people. If you've a 6-1/2 inch skillet with an ovenproof handle, such a Corning's, you can cut this recipe in half to make just the amount of cake you will use - and you control the degree of sweetness! A small cake like this will serve three generously, or four modestly. Freeze any that won't be used the same day, but use soon - within 2 weeks - and top with applesauce or other fruit sauce (to moisten).

  3. VARIATION: BUCKWHEAT GINGERBREAD Add 1-2 teaspoons powdered ginger to dry ingredients and mix well. Top with the peach sauce, above. Oh, Yum! (Author's person


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